If there's anything bought in more quantity at any time of the year than pumpkin puree during the Autumn season, I'm sure I don't know what it is. We use it for all sorts of baked goods, soups, pastas, and of course, the ubiquitous pumpkin spice latte! It is so easy to make Roast Pumpkin Puree in your own kitchen that you'll never have to be alarmed that the store has sold out of this precious seasonal treasure!
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What kind of pumpkin should be used to make Roast Pumpkin Puree?
I do not fancy myself an expert on pumpkins by any means, but I believe the best pumpkin to roast for puree is what is commonly called a Sugar Pumpkin. They are small … in fact, you'll need two for one pie … and they will yield about a pound of puree. You can certainly roast larger ones - even the ones used for Jack-o-Lanterns, but the Sugar Pumpkin is small, easy to cut, and sweet.
Just cut the top off, then cut the pumpkin in half, and use a large spoon to scoop out the seeds. (You just might want to keep those for roasting and snacking!)
Line a baking pan with unbleached parchment paper. Place the halved and scooped pumpkin halves cut side up in a baking dish. Drizzle with oil and season lightly with salt.
Then turn the halves over and place in a 400F oven for about 30 minutes.
When they are ready, they will be easily pricked with the point of a knife.
Scoop out the insides of the pumpkin. It will be very easy because the meat will be soft and the skin will separate easily. Put the meat in a blender or food processor and process till it is smooth. You might have to stop the machine and scrape down the sides a few times, but it will eventually it will come together. Resist the temptation to add water or any other liquid.
You'll end up with this beautifully, roasted puree to use in all sorts of wonderful pumpkin concoctions. Happy Autumn!
Other recipes you might like:
- Salsa Verde Braised Pork
- French Apple Pie (Tarte Aux Pommes)
- Roasted Red Pepper Tapenade
- Cauliflower Gratin with Breadcrumbs
- Meatloaf with Rosemary
Roast Pumpkin Puree
- 2 sugar pumpkins
- olive oil
- ½ teaspoon salt
- Preheat the oven to 350°F. Place a sheet of unbleached parchment paper on a baking sheet.
- Cut the top off of the pumpkins, then cut them in half from top to bottom. Use a large spoon to scoop out the seeds.
- Drizzle the flesh of the pumpkins with olive oil, then sprinkle with salt. Turn them cut-side down on the baking sheet and put them in the oven.
- Bake for about 45 minutes or until the tip of a knife is easily inserted in the flesh. Let them cool till you can comfortably handle them, then scoop the flesh from the skin.
- Put the flesh in a blender or food processor and puree till smooth.